The Weekender Sign up

We'll help you plan your best summer yet with our annual roundup of can't miss events! Plus we've got a Face the Music interview with vocal powerhouse Josh Groban who is performing in Portland on 6/24. And as always, we'll help you have a terrific weekend with our hand-picked selection of events. Have fun out there!

About The Author

Susan Axelrod

Susan Axelrod's food writing career began in the kitchen; she owned a restaurant and catering business for 15 years before turning to journalism. By day, she is the social media editor for Portland Press Herald. To relax, she bakes, gardens and hikes with her husband and their two dogs, preferably followed by a cocktail or a Maine beer.
Susan can be contacted at 791-6310 or saxelrod@mainetoday.com
On Twitter: @susansaxelrod

Not your grandma’s toddies: Six hot drinks for cold Maine nights

Written by: Susan Axelrod

For centuries, the hot toddy has been touted as a remedy for the common cold. Traditionally a stiff blend of whiskey (Scotch or bourbon), lemon, honey and hot water, the drink’s remedial properties are succinctly explained in British wine critic Victoria Moore’s book, How to Drink: “The vitamin C for health, the honey to soothe, the alcohol to numb.”

Recently, the hot toddy has come out from under the sick-room covers and onto the menus of chic cocktail bars, where top-shelf spirits and quality ingredients make the drink much more than a cold cure. At The Grill Room in Portland, bar manager Ben Teitelbaum uses Pimm’s #1 combined with Vermont Sapling liqueur for a distinctive and delicious version, while Patrick Morang at David’s Monument Square infuses bourbon with spices for his take on the toddy.

Not a hot whiskey or bourbon fan? Other spirited ways to warm up at Portland bars include mulled cider, hot buttered rum and boozy coffee drinks. Any of these will keep you toasty through the long Maine winter.

LTH Mulled Cider

Hot Paddy

Bar Manager Patrick Morang starts with his own spice-infused bourbon to make this version of the classic with Angostura orange bitters, hot water, cinnamon stick, orange peel and a sugar swizzle stick for added sweetness. Photo by Shawn Patrick Ouellette/Press Herald